Just 4 u
Victorian Gingerbread Valentines
Ingredients:
* 2 1/2 cups unsifted flour
* 2 teaspoons cinnamon
* 1 1/2 teaspoon ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 1/2 cup margarine
* 1/2 cup packed dark brown sugar
* 1/3 cup dark corn syrup
* 1 large egg
Directions:
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decorations or for a second batch of cookies.)
Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.
Waldorf-Astoria Red Velvet Cake
Ingredients:
* 1/2 cup Shortening
* 1 1/2 cup Sugar
* 2 Eggs
* 2 ounces Red food coloring
* 2 tablespoons Cocoa -- heaping
* 2 1/4 cups Plain flour
* 1 teaspoon Salt
* 1 teaspoon Vanilla
* 1 teaspoon Baking soda
* 1 cup Buttermilk
* 1 tablespoon Vinegar
Saturday, February 6, 2010
IFUMI (Masakan Khas Imlek)
Just 4
Bahan :
3 buah mi goreng (mi siap pakai khusus untuk ifumi)
minyak goreng untuk menumis
Bahan kuah :
2 siung bawang putih, dimemarkan
1/4 buah bawang bombay, dicincang halus
150 gram cumi, dipotong 1 cm
100 gram udang kupas, disisakan ekornya
100 gram daging sukiyaki, dibelah 3 bagian
200 gram wortel, potong kotak 1 cm
50 gram kapri
100 gram caisim, potong 3 cm
1 batang daun bawang, potong 1 cm
6 buah bakso ikan, potong-potong
1/2 sendok teh garam
1/4 sendok teh merica bubuk
1/2 sendok makan kecap penyedap
1/2 sendok makan saus tiram
500 ml kaldu
2 sendok makan tepung kanji dilarutkan dalam 100 ml air
Cara Membuat :
-Panaskan 2 sendok makan minyak goreng. Tumis bawang putih dan bawang bombay hingga layu.
-Tambahkan cumi, daging sukiyaki, dan udang. Aduk sampai berubah warna. Masukkan wortel dan aduk sampai setengah matang.
-Tambahkan kapri, caisim, daun bawang, dan bakso ikan. Aduk rata.
-Bumbui garam, merica, kecap penyedap, dan saus tiram. Aduk-aduk lalu tuangkan kaldu. Masak sampai kaldu mendidih lalu tuangkan larutan kanji. Aduk sampai mendidih kembali.
Catatan: Bila tak ada, gunakan mi instan, rebus lalu goreng sekaligus dalam keadaan menyatu.
untuk 5 porsi.
Material:
3 pieces of fried noodles (mi special ready for ifumi)
cooking oil for sauteing
Material sauce:
2 cloves garlic, crushed
1 / 4 fruit onions, finely chopped
150 grams of squid, cut 1 cm
100 grams of peeled shrimp, tail disisakan
Sukiyaki 100 grams of meat, cut in 3 parts
200 g carrots, cut into 1 cm
50 g peas
100 grams caisim, cut into 3 cm
1 leek, cut into 1 cm
6 pieces of fish meat balls, cut into pieces
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 tablespoons soy sauce, seasonings
1 / 2 tablespoons oyster sauce
500 ml broth
2 tablespoons cornstarch dissolved in 100 ml of water
How to Make:
-Heat 2 tablespoons of cooking oil. Saute garlic and onion until tender.
-Add the squid, beef sukiyaki, and shrimp. Stir until the color changes. Enter the carrots and stir until half cooked.
-Add the peas, caisim, scallions, and fish ball. Mix well.
-Season to taste salt, pepper, soy sauce, seasoning, and oyster sauce. Stir and then pour the broth. Cook until the broth boil and then pour a solution of starch. Stir until boiling again.
Note: If no, use instant noodles, boiled and then fried together in the unified state.
to 5 servings.
Download Ifumi Recipes
Bahan :
3 buah mi goreng (mi siap pakai khusus untuk ifumi)
minyak goreng untuk menumis
Bahan kuah :
2 siung bawang putih, dimemarkan
1/4 buah bawang bombay, dicincang halus
150 gram cumi, dipotong 1 cm
100 gram udang kupas, disisakan ekornya
100 gram daging sukiyaki, dibelah 3 bagian
200 gram wortel, potong kotak 1 cm
50 gram kapri
100 gram caisim, potong 3 cm
1 batang daun bawang, potong 1 cm
6 buah bakso ikan, potong-potong
1/2 sendok teh garam
1/4 sendok teh merica bubuk
1/2 sendok makan kecap penyedap
1/2 sendok makan saus tiram
500 ml kaldu
2 sendok makan tepung kanji dilarutkan dalam 100 ml air
Cara Membuat :
-Panaskan 2 sendok makan minyak goreng. Tumis bawang putih dan bawang bombay hingga layu.
-Tambahkan cumi, daging sukiyaki, dan udang. Aduk sampai berubah warna. Masukkan wortel dan aduk sampai setengah matang.
-Tambahkan kapri, caisim, daun bawang, dan bakso ikan. Aduk rata.
-Bumbui garam, merica, kecap penyedap, dan saus tiram. Aduk-aduk lalu tuangkan kaldu. Masak sampai kaldu mendidih lalu tuangkan larutan kanji. Aduk sampai mendidih kembali.
Catatan: Bila tak ada, gunakan mi instan, rebus lalu goreng sekaligus dalam keadaan menyatu.
untuk 5 porsi.
Material:
3 pieces of fried noodles (mi special ready for ifumi)
cooking oil for sauteing
Material sauce:
2 cloves garlic, crushed
1 / 4 fruit onions, finely chopped
150 grams of squid, cut 1 cm
100 grams of peeled shrimp, tail disisakan
Sukiyaki 100 grams of meat, cut in 3 parts
200 g carrots, cut into 1 cm
50 g peas
100 grams caisim, cut into 3 cm
1 leek, cut into 1 cm
6 pieces of fish meat balls, cut into pieces
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 tablespoons soy sauce, seasonings
1 / 2 tablespoons oyster sauce
500 ml broth
2 tablespoons cornstarch dissolved in 100 ml of water
How to Make:
-Heat 2 tablespoons of cooking oil. Saute garlic and onion until tender.
-Add the squid, beef sukiyaki, and shrimp. Stir until the color changes. Enter the carrots and stir until half cooked.
-Add the peas, caisim, scallions, and fish ball. Mix well.
-Season to taste salt, pepper, soy sauce, seasoning, and oyster sauce. Stir and then pour the broth. Cook until the broth boil and then pour a solution of starch. Stir until boiling again.
Note: If no, use instant noodles, boiled and then fried together in the unified state.
to 5 servings.
Wednesday, January 20, 2010
300 Chicken Recipes
Just 4 u
ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
------------------------
ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
------------------------
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
------------------------
ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
------------------------
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Monday, January 18, 2010
Indonesian Cuisine
Just 4 u
Gudeg YOGYA + Sambal Goreng KRECEK
Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)
Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)
How to Make:
Phase I
1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + eggs had to terenda.
6. Cover the pan tightly and cook on medium heat, without even opening the lid for about 2 hours.
Phase II
1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.
Sambal Goreng KRECEK
Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste
Gudeg YOGYA + Sambal Goreng KRECEK
Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)
Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)
How to Make:
Phase I
1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + eggs had to terenda.
6. Cover the pan tightly and cook on medium heat, without even opening the lid for about 2 hours.
Phase II
1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.
Sambal Goreng KRECEK
Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste
Khas Indonesia
Just 4 u
GUDEG YOGYA + SAMBAL GORENG KRECEK
Bahan :
1 kg nangka yg sedang tuanya (tidak terlalu muda dan tdk terlalu tua), potong-potong (echa: 3 kaleng)
12 btr telur rebus utuh (kupas kulitnya kalau ingin bumbunya lebih meresap)
1000 cc air kelapa (echa: nggak pakai, tapi pakai 1 sdt cuka)
8 – 10 lbr daun salam
5 – 8 iris lengkuas ½ x 8cm yg diiris menurut panjangnya
200 gr gula merah, iris halus
2000 cc santan dari 1 butir kelapa (echa: 1 liter santan kotak)
Haluskan :
12 btr bawang merah
12 siung bawang putih
1 sdt ketumbar (echa: 1 sdm)
2 sdm garam (echa: 3 sdt)
Cara Membuat :
Tahap I
1. Karena memasaknya butuh waktu lama dan sampai cairannya mengering, maka gunakanlah panci beralas tebal.
2. Tata daun salam menutupi dasar panci, tata juga diatasnya irisan lengkuas (selain sebagai penyedap, juga berfungsi sebagai alas masakan ini agar tidak hangus).
3. Campur bumbu halus dengan 500 cc air kelapa, aduk rata.
4. Masukkan berturut turut potongan nangka muda, telur rebus, gula merah, siram bumbu halus yang dicairkan dengan air kelapa.
5. Tambahkan air kelapa secukupnya sebatas tinggi nangka + telur tadi agar terenda.
6. Tutup panci rapat-rapat, masak diatas api sedang , tanpa dibuka tutupnya sekalipun selama kira-kira 2 jam.
Tahap II
1. Setelah 2 jam lihat apakah airnya sudah tinggal sedikit, angkat dulu telurnya dan sisihkan sementara agar tidak hancur.
2. Masukkan santan, aduk-aduk dengan sendok kayu sambil menghancurkan potongan nangka (jaga jangan sampai daun salam dan lengkuasnya terangkat . Pada tahap ini volume nangka menjadi kurleb separonya.
3. Masukkan kembali telurnya sampai sedikit terkubur dalam nangka.
4. Masak lagi dengan api kecil selama minimal 3 jam.
5. Aduk sesekali sampai santan habis.
6. Pada tahap II ini biasanya memasak sampai 7 jam pake kompor listrik dengan pengaturan api 1/2nya atau 300w agar terjaga kestabilan apinya, karena kalau pakai kompor gas, apinya suka mati karena diatur kecil sekali.
7. Hasilnya gudeg cantik berwarna coklat kemerahan dengan cairan yang sedikit dan kental.
8. Siramkan areh/ kuah opor ayam kental diatas gudeg nangka ini secukupnya pada saat dihidangkan.
SAMBAL GORENG KRECEK
Bahan :
300 gr krupuk krecek khusus masakan (kalau yg untuk dimakan langsung sering hancur bila dimasak )
200 gr kacang tolo
50 gr cabe rawit besar warna merah, kuning dan hijau ( jumlah bisa disesuaikan dgn selera )
1 sdt asam
2 ltr santan dari 1 butir kelapa ( pisahkan yang kentalnya )
3 lbr daun salam
6 cm lengkuas, memarkan
100 gr cabe merah besar, rebus, blender halus
100 cc minyak goreng
garam secukupnya
gula merah secukupnya
Haluskan :
12 btr bawang merah
12 siung bawang putih
Cara Membuat :
1. Cuci kacang tolo sampai bersih, tiriskan dan masukkan dalam air mendidih dipanci hingga terendam kurleb 5 cm diatasnya. Diamkan selama 2 jam, hingga kacang mengembang.
2. Rebus kembali, didihkan selama kurang lebih 10 menit (tambahkan airnya hingga tetap terendam air 5 cm diatasnya).
3. Tiriskan dan bilas dengan menyiramkan air sampai bilasannya jernih.
4. Rendam krecek dgn air biasa hingga lunak, peras dengan kedua telapak tangan saling menggengam agar krecek tidak hancur. Bilas dan peras lagi beberapa kali dengan cara yang sama, sampai keluar semua minyak yang coklat kehitaman dan airnya jernih.
5. Tumis cabe merah halus dengan 100 cc minyak goreng, hingga minyaknya keluar dan berwarna merah menyala, sisihkan.
6. Tumis bumbu yang dihaluskan dengan sedikit sisa minyak tumisan cabe sampai harum, masukkan serai, daun jeruk purut.
7. Tuangi santan cair, didihkan, bubuhi garam dan gula.
8. Masukkan Kacang Tolo, masak sampai matang, kemudian masukkan kreceknya dan santan kental.
9. Timba-timba agar santan tidak pecah , setelah agak mengental masukkan cabe rawit.
10. Masak terus sampai kuah mengental, dan minyak berwarna merah cerah mengambang dipermukaan.
Catatan:
Ampas gudeg yang berupa salam, laos dan sedikit gosongan nangka berbumbu bisa dipakai untuk membuat telur pindang susulan. Tambahkan air/santan encer, garam dan gula secukupnya sampai telur rebus yg diretakkan kulitnya terendam. Masak lagi sampai kulit telur coklat, dan bumbu meresap.
GUDEG YOGYA + SAMBAL GORENG KRECEK
Bahan :
1 kg nangka yg sedang tuanya (tidak terlalu muda dan tdk terlalu tua), potong-potong (echa: 3 kaleng)
12 btr telur rebus utuh (kupas kulitnya kalau ingin bumbunya lebih meresap)
1000 cc air kelapa (echa: nggak pakai, tapi pakai 1 sdt cuka)
8 – 10 lbr daun salam
5 – 8 iris lengkuas ½ x 8cm yg diiris menurut panjangnya
200 gr gula merah, iris halus
2000 cc santan dari 1 butir kelapa (echa: 1 liter santan kotak)
Haluskan :
12 btr bawang merah
12 siung bawang putih
1 sdt ketumbar (echa: 1 sdm)
2 sdm garam (echa: 3 sdt)
Cara Membuat :
Tahap I
1. Karena memasaknya butuh waktu lama dan sampai cairannya mengering, maka gunakanlah panci beralas tebal.
2. Tata daun salam menutupi dasar panci, tata juga diatasnya irisan lengkuas (selain sebagai penyedap, juga berfungsi sebagai alas masakan ini agar tidak hangus).
3. Campur bumbu halus dengan 500 cc air kelapa, aduk rata.
4. Masukkan berturut turut potongan nangka muda, telur rebus, gula merah, siram bumbu halus yang dicairkan dengan air kelapa.
5. Tambahkan air kelapa secukupnya sebatas tinggi nangka + telur tadi agar terenda.
6. Tutup panci rapat-rapat, masak diatas api sedang , tanpa dibuka tutupnya sekalipun selama kira-kira 2 jam.
Tahap II
1. Setelah 2 jam lihat apakah airnya sudah tinggal sedikit, angkat dulu telurnya dan sisihkan sementara agar tidak hancur.
2. Masukkan santan, aduk-aduk dengan sendok kayu sambil menghancurkan potongan nangka (jaga jangan sampai daun salam dan lengkuasnya terangkat . Pada tahap ini volume nangka menjadi kurleb separonya.
3. Masukkan kembali telurnya sampai sedikit terkubur dalam nangka.
4. Masak lagi dengan api kecil selama minimal 3 jam.
5. Aduk sesekali sampai santan habis.
6. Pada tahap II ini biasanya memasak sampai 7 jam pake kompor listrik dengan pengaturan api 1/2nya atau 300w agar terjaga kestabilan apinya, karena kalau pakai kompor gas, apinya suka mati karena diatur kecil sekali.
7. Hasilnya gudeg cantik berwarna coklat kemerahan dengan cairan yang sedikit dan kental.
8. Siramkan areh/ kuah opor ayam kental diatas gudeg nangka ini secukupnya pada saat dihidangkan.
SAMBAL GORENG KRECEK
Bahan :
300 gr krupuk krecek khusus masakan (kalau yg untuk dimakan langsung sering hancur bila dimasak )
200 gr kacang tolo
50 gr cabe rawit besar warna merah, kuning dan hijau ( jumlah bisa disesuaikan dgn selera )
1 sdt asam
2 ltr santan dari 1 butir kelapa ( pisahkan yang kentalnya )
3 lbr daun salam
6 cm lengkuas, memarkan
100 gr cabe merah besar, rebus, blender halus
100 cc minyak goreng
garam secukupnya
gula merah secukupnya
Haluskan :
12 btr bawang merah
12 siung bawang putih
Cara Membuat :
1. Cuci kacang tolo sampai bersih, tiriskan dan masukkan dalam air mendidih dipanci hingga terendam kurleb 5 cm diatasnya. Diamkan selama 2 jam, hingga kacang mengembang.
2. Rebus kembali, didihkan selama kurang lebih 10 menit (tambahkan airnya hingga tetap terendam air 5 cm diatasnya).
3. Tiriskan dan bilas dengan menyiramkan air sampai bilasannya jernih.
4. Rendam krecek dgn air biasa hingga lunak, peras dengan kedua telapak tangan saling menggengam agar krecek tidak hancur. Bilas dan peras lagi beberapa kali dengan cara yang sama, sampai keluar semua minyak yang coklat kehitaman dan airnya jernih.
5. Tumis cabe merah halus dengan 100 cc minyak goreng, hingga minyaknya keluar dan berwarna merah menyala, sisihkan.
6. Tumis bumbu yang dihaluskan dengan sedikit sisa minyak tumisan cabe sampai harum, masukkan serai, daun jeruk purut.
7. Tuangi santan cair, didihkan, bubuhi garam dan gula.
8. Masukkan Kacang Tolo, masak sampai matang, kemudian masukkan kreceknya dan santan kental.
9. Timba-timba agar santan tidak pecah , setelah agak mengental masukkan cabe rawit.
10. Masak terus sampai kuah mengental, dan minyak berwarna merah cerah mengambang dipermukaan.
Catatan:
Ampas gudeg yang berupa salam, laos dan sedikit gosongan nangka berbumbu bisa dipakai untuk membuat telur pindang susulan. Tambahkan air/santan encer, garam dan gula secukupnya sampai telur rebus yg diretakkan kulitnya terendam. Masak lagi sampai kulit telur coklat, dan bumbu meresap.
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